Simmered Kabocha Squash (Kabocha no Nimono)
A comforting and classic Japanese side dish featuring tender bite-sized kabocha squash simmered in a savory-sweet dashi broth seasoned with soy sauce, mirin, sake, and sugar. Using a paper towel as a makeshift cartouche (otoshibuta) keeps the squash submerged and intact while allowing steam to escape and the sauce to concentrate.
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🍳 Cooking Flow
Cut seeded kabocha squash into bite-sized pieces with skin on. → Combine dashi, soy sauce, mirin, sake, and sugar in a wok. → Add squash and cover directly with a vented paper towel cartouche. → Simmer gently for 10-15 minutes until tender when pierced with a chopstick. → Transfer to a bowl and ladle braising liquid over top.
Cooking Steps
Brief Cooking Order
Cut seeded kabocha squash into bite-sized pieces with skin on. → Combine dashi, soy sauce, mirin, sake, and sugar in a wok. → Add squash and cover directly with a vented paper towel cartouche. → Simmer gently for 10-15 minutes until tender when pierced with a chopstick. → Transfer to a bowl and ladle braising liquid over top.
Introduction
A comforting and classic Japanese side dish featuring tender bite-sized kabocha squash simmered in a savory-sweet dashi broth seasoned with soy sauce, mirin, sake, and sugar. Using a paper towel as a makeshift cartouche (otoshibuta) keeps the squash submerged and intact while allowing steam to escape and the sauce to concentrate.
Step 1
Prepare the kabocha squash by scooping out seeds, keeping the skin intact, and slicing it into bite-sized chunks.
Step 2
In a wok or wide saucepan, combine prepared dashi with mirin, sake, a little sugar, and soy sauce to create the seasoned braising broth.
Step 3
Add the cut kabocha squash pieces into the seasoned broth and turn the burner on to bring the liquid to a bare simmer.
Step 4
Make a makeshift drop lid (cartouche / otoshibuta) by tearing a small hole in the center of a paper towel sheet, then place it directly across the surface of the squash and liquid.
Step 5
Simmer gently over low heat for about 10 to 15 minutes until a chopstick can easily pierce through the flesh without the skin splitting.
Ingredients List
Important Notes
There is no need to peel kabocha squash before cooking; the skin softens nicely during simmering and is entirely edible.
A paper towel cartouche (otoshibuta) with a small center hole keeps the squash submerged in shallow liquid while allowing steam to escape so the cooking liquid reduces and flavors intensify.
Do not discard the remaining braising liquid; it can be used for dipping noodles, making oyakodon, or braising other ingredients.
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